4 boneless chicken breasts
1 bay leaf
1 small onion,sliced
1 carrot,sliced
salt,pepper
4 peppercorns
1 tbsp olive oil
2 shallots,finely chopped
2 tsp curry powder
2 tsp tomato puree
juice of half lemon
300 ml mayonnaise
150 ml natural yogurt or sour cream
2 tbsp fresh parsley,chopped
Place the chicken breasts into the large sauce pan with the bay leaf,onion & carrot.
Cover with water & add 1/2 tsp salt & the peppercorns.
Bring to the boil over a medium heat,reduce the heat & simmer very gently 20 min.
Remove from the heat,lift the chicken breast out onto the plate & allow to cool.
Heat the oil in a frying pan & saute the shallots gently for 2-3 min until soft but not colored.
Stir in the curry powder,chicken stock along with carrots,the tomato puree & the lemon juice & simmer for 10 min until sauce is quite thick.
Slice the chicken into ca 1 cm pieces.
Mix together the mayonnaise & yogurt or sour cream,stir into the sauce,season to taste with salt & pepper.
Stir the chicken into the sauce until well coated.Allow to stand few minutes.
Serve on the rice.
